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General guidelines for soy allergy

The key to an allergy-free diet is to avoid all foods or products containing the food to which you are allergic. A soy allergy is an abnormal response of the body to the proteins found in soy. Soybeans are classified as a legume. Other foods in the legume family are navy, kidney, string, black and pinto beans, chickpeas (garbanzo beans), lentils, carob, licorice, and peanuts. Sensitivity to peanuts is the most common, but soybean sensitivity is also prevalent. Sensitivity to one legume can often be in association with sensitivity to another legume.

Foods

Allowed

Not allowed

Breads & starches

Breads, baked goods, cereals not containing soy ingredients

Potato chips or popcorn cooked in soy oil (Note: Most soy oil does not contain soy protein, which causes soy allergy, because the soy protein is removed during processing. Thus, soy oil generally does not cause allergy symptoms. However, those with soy allergies should check with their doctors about consuming products containing soy oil or processed with soy oil.)

Other possible sources of soy or soy products

Hydrolyzed plant and hydrolyzed vegetable protein are likely to be soy

Contact the manufacturer to identify the natural flavorings in foods. Ask if soy is used as a carrier protein for the natural flavoring.

Contact the company to identify the vegetable broths, gums, and starches, as they have the potential to be soy.

Please note: The risk for an allergic reaction to soy lecithin and soy oils is low, but a reaction can occur. Studies show that most people who have an allergy to soy may eat products that contain soy lecithin and soy oils. This is because these substances are fat-based, and people with allergies react to the protein portion of the food.